Yield: 1 salad
| Measure | Ingredient |
|---|---|
| 2 cups | Bean Soup Mix; |
| 1 \N | Spice packet; |
| ½ cup | Celery; chopped |
| ½ cup | Green pepper; chopped |
| ½ cup | Salad oil; |
| ¾ cup | Vinegar; |
| ½ cup | Sugar; |
| 1 medium | Red onion; sliced in rings |
| \N \N | Salt & pepper; |
Cook beans with spices* ad directed on package, but do not overcook.
Drain beans (do not rinse.) In a large bowl, combine beans, celery, green pepper and onion. In a small bowl, mix oil, vinegar, sugar, until sugar is dissolved. Pour over bean mixture, adding additional salt & pepper if desired. Refrigerate several hours (overnight if possible) before serving. For Milder flavor, reduce the amount of spice packet. Please mix the spices carefully when using less then a full packet. Source: Leaflet from Old Farmer's Almanac 16 Bean Soup and Spices. Brought to you and yours via Nancy O'Brion via Meal-Master. Submitted By NANCY O'BRION On 11-07-94